Issue #135: Best to WORST cooking oils (ranked)

Hey Radical Health Seekers,

Quick question:

Ever try squeezing oil out of a corn kernel with your bare hands?

Can’t do it, right?

Because seed oils don’t exist in nature.

They need chemical solvents, extreme heat, and bleaching agents just to exist.

And here’s what makes it worse:

These seed oils are packed with unstable polyunsaturated fats that oxidize easily – creating harmful compounds that lead to oxidative stress, metabolic dysfunction and chronic disease.

But animal fats don’t do this. They’re stable. Much more resilient to high temperatures. And they can actually PROTECT your body from oxidative stress.

So when it comes to cooking with fats, here’s your options, ranked best to worst:

#1 BEST:

Grass-Fed Tallow, Ghee and Butter

Why these? Because they’re what your body’s literally MADE of.

Tallow and ghee are highly stable at high heat.

Plus they’re loaded with vitamins A, D, E, and K2 in forms your body actually recognizes.

Now, butter… let’s be real – everything tastes better cooked in butter.

Just keep it to lower temps (or finish your dishes with it) since it can burn.

#2 ACCEPTABLE:

Coconut Oil

Nature’s most stable plant fat (but doesn’t tolerate high temps as well as tallow). It’s also missing the fat-soluble vitamins of animal fats.

#3 NOT ADVISED:

Olive & Avocado Oil

Compared to animal fats, these oils are much more prone to oxidation, especially when heated. Plus, many are cut with cheaper seed oils. If you want to use these oils, get the highest quality you can afford, and don’t heat them.

#4 NOPE. NOPE. NOPE. (Run Away):

Seed/Vegetable Oils

Anything with canola, peanut, soybean, safflower, corn, cottonseed, grapeseed, mixed vegetable oil etc.

Fun fact: These oils are so processed, even BUGS don’t want to eat them:

This is industrial waste marketed as food. Processed with hexane (a petrochemical), bleached, deodorized, and loaded with inflammatory compounds that can stick in your fat cells for YEARS.

Here’s what most people don’t understand about fats:

Your brain is 60% fat… and it ain’t canola oil 🧠

Your cell membranes? Made of saturated fat.

Your hormones? Built from cholesterol.

Your mitochondria? They run best on saturated fat.

When you cook with seed oils, you’re cooking with a highly toxic fat more suited to lubricating engines…

But when you eat animal fats?

You’re giving your body the exact fats it wants to use. The same fats our ancestors ate before chronic disease ever existed.

Bottom line:

Cook with what humans are made of.

Not what factories invented.

Your cells will thank you.

Your metabolism will love you.

And your taste buds will finally remember what REAL food tastes like.

(Quick warning though: Once you switch to real fats, you’ll never be able to eat restaurant food the same way again. You’ll taste those nasty seed oils from a mile away. Consider yourself warned…)

To radical health,
Heart & Soil

P.S. Here are two recent blogs that will help you avoid those nasty seed oils:

How to Find Seed Oil Free Restaurants (At Home & On The Road)

20 Surprising Foods With Seed Oils (Avoid These)

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